So easy to make and yet so sophisticated! We love this sticky halloumi tossedwith a simple salad.
1 tsp cumin seeds
1 tsp sesame seeds
1/2 tsp ground ginger
1 tbsp olive oil
Juice of half a lime
1 tbsp pomegranate molasses
Slice the halloumi into 2cm thick slices. Crush the cumin seeds in a pestle and mortar, and mix with the ground ginger and sesame seeds, along with the olive oil, and pour over the halloumi. Mix thoroughly.
Fire your BBQ up to full, and grill the halloumi for 1-2 minutes either side until it’s softand charred.
Meanwhile, mix the pomegranate molasses with the lime juice, brush over the halloumiand grill for 30 seconds to caramelise the molasses.
Take the halloumi off the grill and brush with a little more molasses before serving.
Hands up if you’re a spicy potato cake fan, aka Aloo Tiki chaat?
It's a favourite Indian streetfood dish of mine, with the flavours just partying in my mouth. I could eat this chaat bowl salad every day. These delicious vegan aloo tiki's can be made in advance and batch freeze too!
'm bringing you the authentic flavours Jamaica with this curry goat recipe made with spring onions (aka scallions), fresh ginger and allspice. Oh, and of course scotch bonnet for that well-known spicy kick.
Goat meat requires a slow cook for a very juicy and soft result that pair perfectly well with rice and peas.
If goat meat isn't accessible, then lamb would work just as well for this recipe.